Carrot and Tahini Soup

I imagined that last line? Just dreamt it up in one soup-craving-inducing-acid-flashback one night?

Obviously. That happened.

Not.

I’ve never done (dropped??) acid. But if I had….you know I’d be the only person in the history of the universe whose hallucinations would tell her to eat more vegetables.

Undeniable truth.

If you have anything against all this soup. If you’re getting bored of it. If you think it’s kinda weird/strange/unusual that someone so against drinking calories…drinks them nightly in the form of blended carrot tahini mush heaven.

Then you should probably speak now. Or forever hold your peace.

Cause we are just entering the honeymoon period, sweetcheeks. And I don’t really expect that this love affair is going to end anytime before June 21st. (Or whatever the first day of summer is this year.)

At the earliest.

Bonus. If we drink this soup every day from now until then…we’ll be (a) bikini ready and (b) a lovely shade of orange bronze. Self tanning, the natural, cancer-fighting way. I love it.

(You should probably jump on this bandwagon before Paris Hilton picks it up and carrots triple in price. Supply and demand, baby. And yes, that is pretty much all I learned in my one and only high school econ class. I’m going to do very well in the real world someday. Not.)

In all seriousness, I’ve been making it a goal to eat either a soup or salad once a day, every day. Because when you have a huge bowl of health as a third of your daily eats…only good things can happen. Scientific fact.

This soup is a new favorite. Melissa Clark, whose recipe it is, gets it right just about every time, but this really is exceptional. Sweet, nutty, with just a hint of spice. It’s an addiction in a bowl. No recreational drug flashbacks necessary.

A soup worth writing home about, this carrot and tahini soup is filled with rich nutty flavor.

Yield: Serves 4

Ingredients

1 tbsp olive oil

1 fat leek, white part only, thinly sliced

6 garlic cloves, minced

1 tsp salt, more to taste

½ tsp ground black pepper

½ tsp ground coriander

¼ tsp ground turmeric

pinch of cayenne pepper

1½ lb carrots, sliced ½-inch thick

1 quart vegetable broth

2 sprigs fresh thyme

⅓ cup tahini

fresh lemon juice, to taste

pitas, for dunking

Instructions

In a soup pot, over medium heat, pour in oil, then add leek and saute until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric, and cayenne, and cook until garlic is fragrant, about 1 minute.

Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, and 2 cups water. Bring to a simmer, partly cover, and cook until carrots are tender, about 25 minutes.

When carrots are tender, remove thyme branches and stir in tahini. Using an immersion blender (or transfer to a food processor/blender), puree soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice. Add salt to taste.

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I love soup, too (although you knew that). I definitely believe in the Volumetrics “diet” that the Mayo Clinic suggests – basically you will become fuller when you eat foods that have a low density of calories per volume (ie soups, salads, etc). With my newfound love of tahini, this looks great… and since your carrot ragout was also already on the menu for this week, I don’t think I should feel ashamed if I go and buy 10 lbs of carrots for $3. I just hope I can fit them all in the fridge!!

I have not eaten nearly enough soup this winter, mostly because I’ve been way too lazy to make a pot even though it is so easy. This should be on my menu soon!Oh and pumpkin/carrot-induced tan is the best kind!

Carrot and tahini mushy soup sounds unusual but interesting:) Supply and demand – the danger is that if demand increases, scientists will be working even harder and when scientists instead of chefs work hard in the food area its bad news, usually

Tahini is so good for our body! In Greece we also have a spread with tahini and cocoa and my son loves it! It is far better than the nutella! The soup looks delicious Joanne! Perfect for this time of year!

Tahini in a soup! Will the wonders never cease. That’s such a great idea. And we just bought 5 lbs of carrots on Sunday by the way–I’m starting to juice every morning. Though the whole ‘bronzed’ thing–I doubt even overdosing on carrots could get me there.

My friend and I were just talking about how we want to find more entrees with tahini and thsi answered our very desires! And as for the Michael Pollan quote…I couldn’t agree more. LOVING soup recipes, especially now that winter has come full force!

Sydneys summer has been hellish – its been like Autumn the entire time. Perfect soup weather though so, the good with the bad. We actually have all these ingredients at home and Stud is off sick. Perhaps I should be a good wife and make him this soup

There are times when you don’t feel like eating anything, but soup. This is exactly what I have in mind during those times. It is filling, hearty and looks so flavorful. Bookmarked this page. I am sure I will try this soon. =)

I have a five pound bag of organic carrots in my refrigerator looking for some love, and I think I’ve found it for them. This sounds so good- soup is a staple at my house, because it’s just so easy to pack for lunch and also to warm up for a quick supper.